Recipe - Pork in apricot sauce
Sep. 27th, 2009 09:05 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
starwatcher_fic.
I'm a lazy cook, and an un-adventurous eater. I once severely modified a recipe to this version --
1 cup orange juice *
1/2 cup brown sugar *
1 small package dried apricots
3 - 5 pork chops
* It's been a long time since I cooked this, and the memory is dim. Don't worry about adding more orange juice or less brown sugar if you think it necessary, or more palatable.
Slice apricots in halves or quarters, and simmer them in the orange juice mixed with brown sugar for 20 - 30 minutes. Meanwhile, trim the fat off the pork chops, and brown/sear the chops in a skillet. (I used bacon grease; olive oil would be healthier.)
Place pork chops in a baking pan, and pour orange juice / brown sugar / apricot mixture around them; cover with a lid or foil. Place in oven; bake at 350 degrees for 40 minutes, or until tender.
These were the juiciest, tenderest, most flavorful pork chops I have ever eaten. Yummy!
But, if you're interested, here's the recipe that I modified (or 'shredded') --
3.5 pounds lean pork butt, boned
2 tablespoons salad oil
1 package (8 oz.) mixed dried fruit
1 cup chicken broth
1/2 cup apple juice
3 tablespoons lemon juice
1 tablespoon honey
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon each ground ginger and pepper
1 tablespoon cornstarch blended with 1 tablespoon water
Trim and discard excess fat from pork; cut meat into 1-inch cubes. Add oil to a broiler pan; set in oven while it preheats to 450 degrees. Then add meat and bake, uncovered, stirring occasionally for about 25 minutes or until meat is browned. Stir in fruit.
Combine broth, apple juice, lemon juice, honey, soy, garlic powder, ginger, and pepper; pour over meat. Reduce temperature to 350 degrees. Bake, covered, for 40 minutes or until meat is tender when pierced.
Source: Sunset Casserole Cook Book
.
Jim's Recipe
I'm a lazy cook, and an un-adventurous eater. I once severely modified a recipe to this version --
1 cup orange juice *
1/2 cup brown sugar *
1 small package dried apricots
3 - 5 pork chops
* It's been a long time since I cooked this, and the memory is dim. Don't worry about adding more orange juice or less brown sugar if you think it necessary, or more palatable.
Slice apricots in halves or quarters, and simmer them in the orange juice mixed with brown sugar for 20 - 30 minutes. Meanwhile, trim the fat off the pork chops, and brown/sear the chops in a skillet. (I used bacon grease; olive oil would be healthier.)
Place pork chops in a baking pan, and pour orange juice / brown sugar / apricot mixture around them; cover with a lid or foil. Place in oven; bake at 350 degrees for 40 minutes, or until tender.
These were the juiciest, tenderest, most flavorful pork chops I have ever eaten. Yummy!
But, if you're interested, here's the recipe that I modified (or 'shredded') --
3.5 pounds lean pork butt, boned
2 tablespoons salad oil
1 package (8 oz.) mixed dried fruit
1 cup chicken broth
1/2 cup apple juice
3 tablespoons lemon juice
1 tablespoon honey
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon each ground ginger and pepper
1 tablespoon cornstarch blended with 1 tablespoon water
Trim and discard excess fat from pork; cut meat into 1-inch cubes. Add oil to a broiler pan; set in oven while it preheats to 450 degrees. Then add meat and bake, uncovered, stirring occasionally for about 25 minutes or until meat is browned. Stir in fruit.
Combine broth, apple juice, lemon juice, honey, soy, garlic powder, ginger, and pepper; pour over meat. Reduce temperature to 350 degrees. Bake, covered, for 40 minutes or until meat is tender when pierced.
Source: Sunset Casserole Cook Book
.